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Tag Archives: 中式甜点
酥软香甜—-菠萝包
酥软香甜—-菠萝包 by 毛毛妈 上次做提拉米苏买的鲜奶油还有剩,不想浪费,很久没有折腾我的面包机了,哈,今天就做这个菠萝包。表皮很酥,里面又软,用了汤种法北海道牛奶土司的面团,柔软出丝,很棒。毛毛和毛毛爸特喜欢,结果一个礼拜内做了三次,晕。 用料: 汤种: 1:中筋面粉(All purpose flour)1.5大匙(14克),水1/3杯(74克),盐1/8茶匙。 面包: 2:蛋清1只,动物性鲜奶油(whipping cream)1/3杯(76克),牛奶1/3杯(74克),白糖1/4杯(56克),奶粉1大匙(5克),中筋面粉(All purpose flour) 2杯—最好用高筋面粉(316克),快速发酵粉(Fast Rising Yeast)1.5茶匙。 3:熔化牛油1大匙(11克),玉米油1大匙(11克),拌匀。 酥皮: 4:黄油1/4杯(60克)室温软化,糖粉1/2杯(65克)和奶粉(Milk powder)1大匙(5克)拌匀 。 5:鸡蛋1个打散取一半,低筋面粉3/4杯(100克)。 蛋液: 6:蛋黄1个,加牛奶1大匙,拌匀。 注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon。以上量做8个菠萝包。 做法: 汤种:将1料放到小碗中混合均匀,放入微波炉中加热15秒,取出搅拌均匀,再加热15秒,取出再搅拌,看情况再加热10秒,然后10秒左右,当搅拌时面糊出现一圈一圈的纹路即可(图A)。 发面:先将汤种放入面包机里,然后将2料依次放入面包机内(图B),面包机放至揉面档,开启。面包机启动后,刚和成面团时,加入熔化的黄油和玉米油(图C),继续揉面过程。 酥皮:将软化的黄油用打蛋器打到发白(图D),加入4料中糖和奶粉(图E)打匀,放入5料中的鸡蛋打匀(图F),最后放入面粉,用中低速打20-30秒,然后用手捏成团(图G),分成8份保湿备用(图H)。 菠萝包:案板上撒点干粉,将发好的面团从面包机里(图I)拿出稍揉下,排气后分成8份,每份揉成小圆球。拿出一份酥皮面团用手压成园饼(图J),盖到刚揉好的发面球上(图K),然后用手由外向里的压捏面团,让酥皮慢慢的“爬”到面团上来,一直到包裹住1/2的面团(图L),收口向下,两手前后将面包揉成馒头状(图M),用刀在酥皮上划上痕,刷上蛋液(图N),将做好面包坯放入铺了烤盘纸的烤盘上,醒30分钟到1个钟头左右到2倍大。将烤盘放入预热至350F/170摄氏的烤箱内(图O),烤15-17分钟上色即成。如是上色不大好,这时开上火(Broil, low)再烤1-2分钟上色即可。各家的烤箱不同,注意温度及时间。 面包稍冷就可食用了,酥软香甜太好吃了。 瞧瞧,虽然用的是中筋面粉做的,面包吐丝情况也很好。 看看内部组织。 心得: 1:吃不完的面包放塑料袋里密封保存,吃的时候微波炉里热20-30秒。 … Continue reading